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Re: Regarding lipase

The time before lipase ruins milk depends on the mom, and the amount of lipase she is producing. A mom who makes a huge amount of lipase will see her milk get yucky faster than a mom who makes a smaller amount of lipase.

Lipase does not develop as a result of freezing- it's present in the milk when it's fresh. But freezing gives lipase to do its work, which is to break down the fats in the milk. Milk that sat in the fridge would go sour long before lipase ruined it. In the freezer, the milk cannot sour, but the lipase can still slowly break down the fats.

Other freezing/thawing issues... Hmm. Usually it's stuff like leaks, or milk partially thawing and then refreshing, or developing an unwanted taste/odor, or going past its use-by date due to getting forgotten in the depths of the freezer. Lipase is really the only thing that is likely to ruin properly stored milk.